Join us for lunch this week to enjoy a brand new menu featuring Beet Carpaccio, Summer Chilled Tomato Soup, Seared Salmon, Kalbi Short Ribs, and more!
Make a reservation here: https://lnkd.in/gtHM9Dcx
Need something warm and toasty for dinner tonight? This week’s Amy’s Effortless Eats is the combination of two comfort classics, BBQ chicken and a quesadilla. Check it out:
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BBQ Chicken Quesadilla = whole grain tortilla + shredded cheddar jack cheese + shredded chicken + bbq sauce
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Place a large skillet over medium heat. Toss shredded chicken with just enough barbecue sauce to coat. Layer cheese and chicken on one half of the tortilla. Fold it over and lay in the skillet. Toast on both sides for 2-3 minutes or until golden brown and the cheese is melted. Serve with ranch or extra barbecue sauce.
Jamie Oliver's Ultimate Beef Burgers
Ingredients:
* 1 1/2 lbs ground beef
* 1 onion, grated
* 2 cloves of garlic, minced
* 2 tsp Worcestershire sauce
* 1 egg
* Salt and pepper
* 4 hamburger buns
* Lettuce, tomato, and condiments of your choice
Instructions:
1. In a large bowl, mix together the ground beef, grated onion, minced garlic, Worcestershire sauce, and egg. Season with salt and pepper.
2. Form the mixture into 4 patties.
3. Preheat a grill or griddle pan over medium-high heat.
4. Grill the burgers for about 4-5 minutes on each side, or until cooked to your desired level of doneness.
5. Assemble the burgers on the buns with lettuce, tomato, and your choice of condiments.
http://ow.ly/suwy30sy8Zk
Just had a burger experience that rocked my taste buds! Shogun Burger truly knows the art of crafting the perfect burger. From the fresh ingredients to the impeccable seasoning, it's a must-try for any burger aficionado. Curious about my full review? Head over to LinkedIn to get the juicy details! #BurgerDelight#FoodieReview
𝙎𝙩𝙚𝙖𝙠 & 𝙋𝙧𝙖𝙬𝙣 𝙏𝙖𝙘𝙤𝙨 𝙒𝙞𝙩𝙝 𝘾𝙝𝙞𝙢𝙞𝙘𝙝𝙪𝙧𝙧𝙞
#Repost @thetradiebbq (IG)
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The ultimate surf & turf taco 🌮 This is one for the books.
𝙈𝙚𝙩𝙝𝙤𝙙:
• Into a bowl, combine orange juice, lime juice, Mexican lager, chopped spring onions, coriander, followed by Spanglish Asadero® Bold Citrus rub.
• Add the flank steak, cover and marinade for 2 hours.
• Grill the steak, flipping every minute until hitting an internal temp of 135F. Remove from the grill.
• While the steak rest, skewer the prawns and season with BBQ rub. Place onto the grill for 1-2 minutes.
• Cut the steak against the grain, then get ready to build.
• Quickly grill the soft tacos until charred, cover in cheese and blast with a torch to melt. Top with chopped steak, prawns, and a good chimichurri.
This Hazelnut Stuffed mushroom is one of my favourite things to do with large Portobello mushrooms. I change the filling with whatever I happen to have.
It's one of the stars of my 'Veg for Vitality' cookery book and also features in my blog https://buff.ly/3TPZSnF .
Take a look & give the recipe a go!
What would you make with a Portobello mushroom?
#cookingschool#cookingclass#privatechef